Creamy Mashed Potatoes
A classic mashed potato side dish with a smooth, rich texture. Warm milk and cream are incorporated gradually, while sour cream or cream cheese adds the finishing touch.
Print Pin Servings: 12
Ingredients
- 5 pound potatoes, Russet or Yukon Gold, preferred
- 12 tbsp butter, softened and cubed, salted or unsalted is fine
- 3/4 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- 1/4 cup sour cream or cream cheese
- Salt and pepper to taste, start with half a teaspoon of each and add more as needed
Instructions
- Peel and rinse the potatoes. Depending on their size, cut them into halves or quarters.
- Transfer the potatoes to a large Dutch oven or stock pot. Add cold, salted water until the potatoes are covered by at least one inch.
- Bring the water to a boil. Cook the potatoes until they are fork tender, about 15 minutes. Drain, then return them to the hot pot.
- While the potatoes cook, warm the ¾ cup whole milk and ½ cup heavy cream over low heat in a small saucepan, or heat them in the microwave.
- Leave the drained potatoes in the hot pot for about 5 minutes so excess moisture can evaporate.
- Add the 12 tablespoons softened butter and mash the potatoes until they reach your preferred consistency.
- Gradually add the warm milk and cream while mashing. Stop once the potatoes have the consistency you want; you do not need to use all of the milk or cream.
- Stir in the ¼ cup sour cream or cream cheese. Season with salt and pepper to taste.
